Don’t bypass the capers, which add a bright burst; if you’re using capers packed in salt, rinse them first. It’s important to assemble this dish when the potatoes are warm and can absorb the dressing, but the final dish improves after marinating while chilled.

If desired, prepare the night before and serve cold for lunch the next day.

For the honey mustard dressing: In a lidded jar, combine the mustard, olive oil, lemon juice, honey, salt, and pepper. Seal tightly and shake vigorously to combine. For a creamier dressing, whiz in a blender. Store in an airtight container, chilled, for up to 2 weeks.

Combine the parsley, onion, celery (if using), raisins, and capers in an airtight container or ziplock bag and then chill for up to 3 days.

For the potato salad: Quarter the potatoes.

In a large pot, combine the potatoes with enough cold water to cover and bring to a boil, Lower the heat to a gentle simmer and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot.

Pour the dressing over the warm potatoes, add the parsley mixture, and toss together until everything is evenly coated.

Serve warm directly from the pot. Store leftovers in an airtight container, chilled, for up to 5 days.